Monthly Archives: April 2012

Crustless Veggie Quiche

Crustless Veggie Quiche
Individual quiches fix many problems.  Hunger. Leftovers. 4 Different People with 4 Different Tastes.

Overeating. Plenty of cheese and eggs in the fridge but not much else for dinner.

Asparagus in which you've used the tips for another recipe. 

World peace.

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From the base recipe, add man stuff for a heartier meal, like ham and hot sauce on the right.

Individual Asparagus Quiche

Crustless Veggie Cheddar Quiche
Compliments of JennaDish

from Martha Stewart

SERVES 4

Butter, for ramekins
Coarse salt
1 bunch fresh asparagus (or a 10 ounce package frozen broccoli florets)
6 large eggs
1/2 cup half-and-half
Ground pepper
1/8 teaspoon ground nutmeg
3/4 cup shredded cheddar cheese (3 ounces)

Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.

In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.

Place ramekins on a rimmed baking sheet. Ladle mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes.

 

Mini Quiches

Mini Quiches with Gruyere Cheese and Asparagus

Pot lucks. At work.

That's the topic today.  Let's knock out some quick contemporary poetry here.

Ode to the Office Pot Luck Baby Shower
by Jenna Atkinson

Brownies, chips, pop
Chips, pop, dip
Brownies, paper plates
More pop and chocolate cake

Hummus, dip, chips
Salad, pretzels, fruit
Cool veggie tray, that's mod
Chicken Sliders? There is a God!

Forgot the potato salad?
No worries
Lemon cupcakes, blueberry studded
Did you just say your kitchen flooded?

Baby diapers, baby quiches
Gift cards, buttercream frosting
Ow! Did I just step on a fork?
Congrats to all, back to work

 

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Make these mini quiches for a party or potluck.  You can try different fillings and cheeses. If you want to use refrigerated pie dough, you'll need a double crust (two pie dough rounds).  Roll it out a little thinner on a floured surface, enough to cut twelve 2 3/4" diameter circles in each pie crust, 24 all together.  Grease the insides of the mini muffin pan since the refrigerated dough won't be as buttery as the pate brisee (homemade short crust) that is called for in the recipe.

 

Mini Quiches
Compliments of JennaDish

from Martha Stewart.com

1 bunch pencil asparagus, trimmed
Coarse salt and freshly ground pepper
1/2 cup milk
1/2 cup heavy cream
2 large eggs
1 large egg yolk
Pinch of freshly grated nutmeg
Salt and pepper
All-purpose flour, for work surface
Pate Brisee (below) or Ready made double pie crust
3 ounces finely shredded Gruyere cheese
2 ounces cooked ham, cut into 1/4-inch pieces

Preheat oven to 375 degrees. Grease a mini muffin pan if using a ready-made pie crust. Bring a medium pot of water to a boil. Cut 3 inches from the tip-ends of the asparagus; reserving remaining stalks for another use. Generously add salt to boiling water. Add asparagus and cook until just tender, about 2 minutes; Drain. Cut into 1/2-inch pieces; set aside.

In a medium bowl, whisk together milk, heavy cream, eggs, yolk, and nutmeg. Season with a pinch each of salt and pepper. Strain through a sieve into a medium bowl; set aside.

On a lightly floured surface, roll out pate brisee to slightly less than 1/8-inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds. Fit rounds into a 24-cup nonstick mini muffin tin. If the pate brisee becomes too soft to work with, place in refrigerator to chill for 15 minutes. Divide half of the cheese, evenly between the lined cups. Top with ham. Divide milk mixture evenly between cups. Top each with 3 to 4 pieces of asparagus. Sprinkle with remaining cheese.

Bake until puffed and golden brown, about 30 minutes. Remove from oven and immediately remove quiches from muffin tin and transfer to a wire rack. Serve warm or at room temperature.

 

Pate Brisee

from Martha Stewart

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

 

Vanilla Buttercream Frosting

Vanilla Buttercream Frosting

Semi-homemade. 

I kind of hate that term.

But that's what these are. 

Made these strawberry cupcakes from a Pillsbury Strawberry box mix for a baby shower.  Made the frosting from scratch.

The taste of both are smashing, I must say.  The cupcakes are light and flavorful and the frosting is so smooth and creamy.  Tasted better than the shortening-based frostings of many bakeries. 

Semi-homemade is a great idea if you want to make something a little more special but don't have the time or know-how for a full-blown, day-long kitchen project.

I doubled the recipe below to frost 24 cupcakes and had icing left over.

Quick Vanilla Buttercream Frosting
Compliments of JennaDish

from the Food Network

Makes enough to frost 12 or more cupcakes heavily, and more than 12 if frosted as in the photo – not edge to edge

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

The Deconstructed Omelet and Other Omelet Ideas

  Egg Potato Avocado on Toasted Pita
Leftover fried potatoes, avocado, fried egg on pita toast. So good.

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Omelet with Fontina Cheese, Red Peppers, Chives and Crushed Red Pepper Flakes

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Whoops. It happens.

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I had a few organic cherry tomatoes to use up….   Cherry Tomato Omelet

Omelet with Pesto Pancetta and Feta

Leftover pancetta and leftover pesto … Omelet with Basil Pesto, Pancetta and Feta Cheese

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 Prosciutto, Peppers, Feta Omelet

 
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Salsa, Basil, Olive Omelet

 
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Eat an omelet burrito … while you're doing a puzzle

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Frizzled Sage and Prosciutto Omelet

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